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Production of cashew apple Wine Enriched with Hibiscus sabdariffa Extracts

Food and Nutrition Sciences 2023年第8期14卷 720-729页

作者： Esaïe W. Koui Doudjo Soro Jean Ives K. Gnoumou Nogbou Emmanuel Assidjo Kouassi Benjamin Yao UMRI 58 Chimical Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire

This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different stages: before, during, and after fermentation. The physico-chemical analysis of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015 and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the stage of Hibiscus calyx addition, the fermentation kinetics and physico-chemical parameters met the standards set for wines.

关键词： Vinification cashew apple Hibiscus sabdariffa Fermentation

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Some Processing Steps and Uses of cashew apples: A Review

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Food and Nutrition Sciences 2023年第1期14卷 38-57页

作者： Lou Boli Caroline Sahie Doudjo Soro Kisselmina Youssouf Kone Nogbou Emmanuel Assidjo Kouassi Benjamin Yao Ecole Doctorale Polytechnique (EDP) of Institut National Polytechnique Félix Houphouë t-Boigny (INP-HB) Yamoussoukro C&#244 te d’Ivoire

In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple;as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

关键词： cashew apple Processing Use

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Study of the Stability during Aging of Mixed cashew and Papaya Wine Produced with Palm Wine Sediment

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Food and Nutrition Sciences 2022年第2期13卷 181-194页

作者： Jean Ives Kablan Gnoumou Doudjo Soro Blanchard G. A. Adou Gnagne Ernest K. Koffi Food Chemical and Environmental Process Sciences Félix Houphou&#235 t-Boigny National Polytechnic Institute Yamoussoukro Ivory Coast Laboratory of Biochemistry Agriculture and Biological Ressource Valorization Faculty of Biosciences Félix Houphou&#235 t-Boigny University Abidjan Ivory Coast

During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65°C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3°B to 5.5°B;from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL;from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 105 to 1.4 × 105 CFU/mL and from 1.5 × 105 to 1 × 105 CFU/mL.

关键词： Stability Aging Wine Sediment Papaya cashew apple

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Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits

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Food and Nutrition Sciences 2014年第5期5卷 449-457页

作者： Suyare Araújo Ramalho Nayjara Carvalho Gualberto Maria Terezinha Santos Leite Neta Rejane Andrade Batista Suzane Macêdo Araújo Jane de Jesus da Silveira Moreira Narendra Narain Laboratory of Flavor & Chromatographic Analyses/PROCTA Federal University of Sergipe Sao Cristóvao Brazil

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL-1 GAE) and from cashew (87.5 mg·mL-1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L-1, 22.66 ± 1.03 mg·L-1), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.

关键词： Tropical Fruits Cajá-Umbu Mangaba cashew apple Siriguela Wines HPLC-DAD

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